Retail Market Prices of Fonio Reveal The Demand For Quality Characteristics in Bamako, Mali

African consumers' expectations concerning the quality of food products are great. In spite of constrained budgets, we showed that market retail prices revealed quality preferences of the consumers and not just production costs. In very poor countries like Mali, food innovation is limited by the very low purchasing power of the population. However, technological food product or process innovations are possible and sometimes valuable. Demand driven innovation may lead to open new markets, opportunities for small and medium scale enterprises and to improve consumers' welfare. Based on this assumption, technical research was done to provide new food products. In this paper, we used both sensory tests and a hedonic price approach, to estimate the consumers' demand for different characteristics of fonio, a West African cereal, and showed that poor consumers have quality requirements and pay for them. We showed that the shadow price or hedonic price paid for quality characteristics is small but significant. A comparison between sensory tests and a market study showed a convergence between what people say they prefer and what they really pay for. Results were consistent and showed directions for technological improvement of the product and its production process. The partial least square method was used to estimate hedonic prices of the different modalities of fonio quality traits. This method was interesting since it solved the ordinary least square method's colinearity problems. ...French Abstract : Les attentes des consommateurs africains concernant la qualité de l'alimentation sont importantes malgré des budgets très contraints. Nous montrons ici que les prix de marchés révèlent des préférences qualitatives et non seulement des coûts de production. Dans des pays très pauvres comme le Mali, l'innovation technologique est limitée par le très faible pouvoir d'achat de la population. Cependant les innovations technologiques sont possibles et parfois payantes. L'innovation en réponse à une demande peut permettre d'ouvrir de nouveaux marchés, de donner des opportunités aux petites et moyennes entreprises et d'améliorer le bien-être des consommateurs. Sur la base de cette hypothèse, la recherche technologique s'applique à fournir de nouveaux produits. Dans cet article, en utilisant à la fois des tests de dégustation et une analyse des prix hédoniques, nous estimons la demande des consommateurs pour différentes caractéristiques du fonio, une céréale d'Afrique de l'Ouest. Nous montrons que des consommateurs pauvres ont des exigences de qualité et paient de fait pour les satisfaire. Nous montrons que les prix hédoniques ou shadow prices payés pour les caractéristiques qualitatives sont faibles mais significatifs. La comparaison des tests sensoriels et de l'étude de marché montre une convergence entre ce que les gens disent et ce pour quoi ils paient réellement. Les résultats sont cohérents et montrent des directions pour l'amélioration technologique des produits et des procédés de transformation. La méthode des moindres carrés ordinaires a été utilisée pour l'estimation des prix hédoniques des différentes modalités des attributs de qualité du fonio. Cette méthode est intéressante car elle résout les problèmes de colinéarité.FONIO; CEREAL; QUALITY; HEDONIC PRICES; PLS METHOD; EMPIRICAL INVESTIGATION

Sensory diversity of fonio landraces from West Africa

This study aims to establish if there is some sensory variability among fonio landraces. Fonio, the oldest indigenous and very tasty cereal growing in West Africa, is usually consumed as a couscous. Group interviews of consumers were conducted in Bamako, Mali to identify the main quality criteria of a cooked grain. Fonio grain must be swollen, not sticky with a soft consistency, pale and containing low impurities. Sensory properties of 20 fonio landraces from Mali, Guinea and Burkina Faso were established using a descriptive sensory analysis. Five sensory descriptors were chosen among the quality criteria. Each landrace was tasted and scored in triplicate by a group of 18 trained panellists. Principal component analysis and hierarchical cluster analysis were used. The 20 landraces clustered into four sensory classes. Sensory criteria of variability were first visual characteristics (colour and impurities) and then the consistency of cooked grains. Landraces from Guinea and Mali were variable for both visual and textural characteristics; those from Burkina Faso appeared to be more homo-genous. The sensory variability of fonio offers to processors, who intend to promote this tiny cereal both in the sub-region and beyond, the possibility to choose adapted landraces to develop new products.Keywords: Digitaria exilis, fonio, landraces, cooked grain, sensory variability, MaliAfrican Journal of Biotechnology Vol. 12(15), pp. 1836-184

Acceptance of exotic beverages with health benefits in Europe: a crosscountry comparison of hibiscus products

info:eu-repo/semantics/publishedVersio

Boiled yam end-user preferences and implications for trait evaluation

Open Access Article; Published online: 06 July 2020This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high‐ and low‐quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High‐quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating

From cassava to gari: Mapping of quality characteristics and end-user preferences in Cameroon and Nigeria

User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain, can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, ‐ one of the major cassava products in Sub Saharan Africa ‐ in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end‐uses of the roots, their agricultural yield and the processing determinants of roots that support their major high‐quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high‐quality characteristics are: dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria is mainly characterized by its textural properties: smoothness, firmness, stickiness, elasticity, mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision‐making by breeders and the development of high‐throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari

Chemical Behavior and Reaction Kinetics of Sulfur and Nitrogen Half-Mustard and Iprit Carbonate Analogues

Sulfur and nitrogen mustards are very toxic, yet versatile organic molecules with numerous applications. Herein, we report on a synthesis of a new class of green compounds, i.e., half-mustard and iprit carbonates, that result in new, unexplored, and safe molecules. Their chemical behavior with several nucleophiles and their reaction kinetics have been investigated

Reductive Termination of Cyanoisopropyl Radicals by Copper(I) Complexes and Proton Donors: Organometallic Intermediates or Coupled Proton-Electron Transfer?

Cyanoisopropyl radicals, generated thermally by the decomposition of azobis(isobutyronitrile) (AIBN), participate in reductive radical termination (RRT) under the combined effect of copper(I) complexes and proton donors (water, methanol, triethylammonium salts) in acetonitrile or benzene. The investigated copper complexes were formed in situ from [Cu I (MeCN) 4 ] + BF 4- in CD 3 CN or Cu I Br in C 6 D 6 using tris[2-(dimethylamino)ethyl]amine (Me 6 TREN), tris(2-pyridylmethyl)amine (TPMA), and 2,2′-bipyridine (BIPY) ligands. Upon keeping all other conditions constants, the impact of RRT is much greater for the Me 6 TREN and TPMA systems than for the BIPY system. RRT scales with the proton donor acidity (Et 3 NH + ≫ H 2 O > CH 3 OH), it is reduced by deuteration (H 2 O > D 2 O and CH 3 OH > CD 3 OD), and it is more efficient in C 6 D 6 than in CD 3 CN. The collective evidence gathered in this study excludes the intervention of an outer-sphere proton-coupled electron transfer (OS-PCET), while an inner-sphere PCET (IS-PCET) cannot be excluded for coordinating proton donors (water and methanol). On the other hand, the strong impact of RRT for the noncoordinating Et 3 NH + in CD 3 CN results from the formation of an intermediate Cu I -radical adduct, suggested by DFT calculations to involve binding via the N atom to yield keteniminato [L/Cu-N=C=CMe 2 ] + derivatives with only partial spin delocalization onto the Cu atom